Who doesn’t love a great easy holiday treat?
My husband and daughter whipped up some sea salt caramel last night. After letting it cool overnight, the rest of the girls helped wrap them up. Of course, we had to eat some as we wrapped them. Add to that some “quality control” tasting we ended up with a little more than 2 1/2 lbs. of pure deliciousness! These individual caramels are perfect for gift giving or for your own personal sweet tooth stash. Enjoy it!
- 1 - cup butter
- 1 - pound brown sugar
- 1 - 14 oz can sweetened condensed milk
- 1 - cup corn syrup
- 1 ½ - teaspoon vanilla extract
- sea salt to taste
- 9x13 glass pan
- candy thermometer
- wax paper
- Combine the butter, brown sugar, half of the condensed milk, corn syrup and a pinch of salt in a heavy bottom sauce pan. When combined, add the rest of the condensed milk. Then heat to soft ball (234 -240 F) let it simmer at that heat for at least 2 minutes. Remove from heat wait for it to stop bubbling, and then add the vanilla.
- Have a 9 x 13 pan ready at this point and well buttered. Pour the caramel into the pan. Use a tooth pick to get out some of the bigger bubbles. Let cool to room temperature on a cooling rack. After about 30-45 minutes sprinkle with the sea salt (you don’t need much).
- After it has fully cooled you can use a knife to cut a starting strip. Use a downward pressing motion not a back and forth sawing motion. Use a stiff spatula to slowly remove the rest in one large piece. It is then easiest to use scissors to cut strips of caramel. Then from those strips cut them to a desired length.
- The pieces I cut were roughly 1/3rd” to 1/2” of an inch and up to 2” long. I used our paper cutter to cut wrappers from wax paper. I cut a 3” wide strip then cut that into 3 - 3”x4” wrappers. This made almost 3lbs and about 150 pieces.